Gastronomy in Fontenille

Le Champ des Lunes is an invitation to (re)discover Provençal cuisine according to Chef Guillaume Goupil, Meilleur Ouvrier de France, whose cooking is inspired daily by the estate's large, organically farmed kitchen garden and by his encounters with local producers within a 20km radius, such as Mickaël and Coline Cavalier for tomatoes, Stéphane Ortiz for meat, and Léo Coupat and Frederic Ratto for olive oils.

Sun-kissed tomatoes, fresh figs... Guillaume Goupil's cuisine, devoid of superficiality, is entirely dedicated to the product. Whether by land or sea, the Chef has found a vibrant and luminous style in his new adopted land. Now as close as possible to the produce and the people who grow it, he gives free rein to his seasonal inspirations to bring out the flavors of the surrounding marvels, his hands and head in the kitchen, his feet firmly planted in the vegetable garden.

With the relentless technique and precision of his high-flying career, Chef Guillaume Goupil brings Provence to taste with talent and sensitivity. By sublimating the region's emblematic products, from olive oil to aromatic herbs, from tomatoes to fresh figs, from aniseed to lavender, the Chef offers each sequence a little piece of terroir to savor. Readable without being boring, gastronomic without being extravagant, his dishes are all comfortingly accurate. Those with memories of childhood or Provençal vacations will find a wonderful refuge here. Others will find enveloping warmth and sunshine, even in the depths of winter.